We raise our own chickens on free range pasture. No hormones or antibiotics are used. Grass fed meats and eggs are lower in fat and calories and higher in vitamins and minerals compared to commercial egg production.
The various breeds we raise produce a variety of coloured eggs naturally, from the traditional white to light brown, medium brown, chocolate brown and even green and blue. The eggs do not have any flavour differences because of their colour, but the yolks are a richer deeper yellow being free range.
Our Egg Laying Breeds
These chickens have the distinction of being the first-ever Canadian breed, and were developed for good egg and meat production and hardiness even in the coldest of winters. Toward that end, they’re on the chunky side with extra-small combs and wattles. Today they’re exceedingly rare throughout North America. Light brown egg layer.
The Jersey Giant, although created as a dual-purpose fowl (valued for both meat and eggs), isn’t used on commercial farms because it takes 6 months for them to grow to full size. The Jersey Giant is good-natured and hens are decent brown egg layers and are currently on the endangered list.
The Ameraucana breed was derived from blue egg laying chickens, but they do not have the breeding problems inherent to Araucanas. In addition they are very hardy and sweet. They lay eggs in shades of blue/green, and even have blue or slate coloured legs. They are still quite rare and only available through breeders at this time.
Ancient, but greatly developed in the 19th & 20th centuries. Honored by the Romans, the white variety was reportedly developed for use in ceremony and foretelling the future. One of the most popular birds around the globe. White egg layer.
They were developed by poultry farmers in the area of Little Compton, Rhode Island, beginning about 1830. From the beginning, the breeders’ goal was a utilitarian: dual-purpose chicken, not a show bird. The Rhode Island Red is widely considered to be the most successful dual-purpose breed in North America. The breed is probably the best egg-layer of the dual-purpose chickens, and has been widely used for that function, laying in the range of 250 eggs per year.
As I do also hatch my own layers on the farm. We also have some mixed layers of the above breeds, producing mixed coloured eggs. Chickens lay regularly for about 2 years then they are replaced and the layers are sold as stew/soup chickens. A lot of restaurants love to use these birds as the flavor is far superior in a soup/stew/stock due to their age. We do sell a limited number of soup chickens each year.